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The last couple of times that I've cooked prime rib I started out low, in the 225-250 range until it reached about 125 or so internal. Then I tented it in foil for a half hour. While it was resting I added lump, opened the vents up all the way, and offset the lid to really get the temp up, then...

Thanks for the responses. My reasoning for using the bricks was as a way to raise them higher off of the grate rather than to provide a heat shield. I actually was hoping that only the outside edges of the screen would be touching the bricks, leaving just about all of the pie exposed...

I decided that it's time to stop just drooling over the pictures and descriptions of the pizzas some of you have been creating and get in the game. I'm sure that as I progress in this I'll get more adventurous, more complex, and more comfortable, but I'd like some advice to help me get off to...

Welcome home!

I'd suggest you go with something that is fairly foolproof - and for a first cook on the WSM I can't think of anything that fits that description better than pork butts. Even if you've made them before, you might be surprised at how good they can be coming off of the WSM.

I had thawed out a chuckie, so the plan was to put that on in the morning, and then finish it as Pepper Stout Beef in the oven, at which time I'd put on a rack of ribs, then some chicken, which we'd have for dinner. Put the chuckie on around 11:00AM and headed to the supermarket. It had started...

Hi Mike - welcome! I always shop at a seafood store for fresh fish, and when buying tuna to sear I make sure to get "sushi quality" as opposed to "grilling quality" tuna". There are several different "crusts" that I've used, from an herb mix to a blend of crushed peppercorns. I usually put a...

JC's is located just west of the intersection of Croton and Aurora Roads, on the south side of Aurora. I don't often eat BBQ out, especially in my hometown, but they are the exception. Formerly just a roadside trailer, they moved "inside" when the local taqueria that occupied the building on the...

I cooked the JMGarciaJr version on Sunday on the kettle. Brined for about 5 or 6 hours, then cooked the 4 chicken halves direct over medium hot coals for just about one hour. I flipped and basted the birds every five minutes or so throughout the cook. The smell when cooking was awesome and...

A lot of the answers depend on what you're looking for in a finished product. That being said, if it were me I'd: Bank the coals on one side, and do a minion start. I like to cook them at as low of a temp that I can sustain, in the 200-250 range, until the internal temp is around 125 or so. At...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Ver: Second question, I really want to try lump. I've done three successful k blue smokes and am curious to how different lump might be. I only...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt J. (Mattski): I think I'm going to try again this weekend with another set of spares. </div></BLOCKQUOTE> That's the best part of learning to "Q"...

The link you posted gives instructions on cooking poultry, which I cook at a higher temp than I do pork. I've never grilled a shoulder, only cooked them low and slow, but I'm interested in how well suited they are for cooking on a rotis. Please let us know how it turns out!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Thomas (GrillinFool) Would that matter? If the flavor is significantly better, then it merits doing rather than disregarding due to the fact that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Thomas (GrillinFool): the notion that a marinade has no effect beyond the outer surface is just not true. Marinades do a great deal for the...

Thanks Russ! I've been frustrated looking for packers at the Sam's in West Melbourne, the BJ's in Palm Bay, and the Wal-Mart at Wickham and Sarno. I've seen Ken's sign many times but have never stopped in - now I have an excuse to do so. By the way, did you ever get around to checking out...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russ Sylvester: I've been buying 8-10 pounder Certified Angus the last few months. </div></BLOCKQUOTE> Russ, are you buying those somewhere locally? Steve

Since these are on sale at my local supermarket I stocked up, and all but one went in the freezer. As for the remaining one, it went directly from the supermarket to the cold drawer in my garage fridge. How many days do you think it's OK to wait before I cook it?

I did this last night, while letting the main course rest after cooking, and they were great! Par cooked them for 8 minutes, let them dry in between sheets of paper towels, brushed both sides with olive oil, then put on the indirect side of my hot kettle. Used tongs to spin the grate 180...

Plowboy's Yardbird rub!